Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

+61 2 6362 5631

Quality cool climate wine from the Orange wine growing region in New South Wales, Australia

CHIPS WITH ANCHOVIES

Saggitarius Dinner Party Blog

CHIPS WITH ANCHOVIES

Stephen Doyle

Roesti style potatoes are crisp on the outside, creamy in the middle and lifted with a surprise splash of salty anchovy.

(My first encounter at adding a touch of anchovy to a potato bake came from an Anders Ousback recipe in an ancient Vogue Entertaining).

Best served with Bloodwood 2009 Chirac (Bubbly: 60% Chardonnay 40% Pinot Noir)

Serves 6 (approx. 3 morsels each)
Ingredients:
5 good sized potatoes
10 drained anchovies
1 egg white (lightly whisked -optional)
Salt and pepper to taste
Peanut oil for frying
Christmas decoration of red and green- your choice
My choice was fairy floss chilli* and parsley
(*For the fairy floss chilli, see http://www.essentialingredient.com.au/our-stores/the-essential-ingredient-orange)

Method:
Par-boil the potatoes first, cool and then coarsely grate them. Add a sprinkling of salt and pepper. Heat the peanut oil. Place 1/2 an anchovy in the middle of a 1T of grated potato. Fashion into an oval shape. If your potato isn't holding together, add some lightly beaten egg white to assist. Fry the potatoes in hot oil until they are crisp and golden. Drain on a paper towel and serve immediately.  

Shortcuts:
Use leftover mashed potato.